Barbacoa Street Tacos with Mango Pico De Gallo

This last weekend we celebrated Daniels big 3-1 with a seriously Mexican Fiesta! There were 3 kinds of tacos, rice and beans, and homemade Tres Leches cake! We filled bowls with tons of Mexican candy, pan dulce and the house bumped to some serious mariachi music. One of the taco’s served was Barbacoa Street Tacos with Mango Pico De Gallo and let me tell you, it was a hit!

We had such a blast! Per Daniel’s request we watched Nacho Libre and then, in a show of awesome decision making skills, we ended with a 90’s classic, Heavyweights. I spent all weekend long prepping this food, and it was so worth it. Daniel loved his party, and the food was on point. It was a ton of fun, but by the time everyone left I couldn’t move. I literally just laid in bed and let my feet recoup.

This recipe also comes in perfect timing with Cinco De Mayo! How many of you are planning something fun? We usually just make some authentic Mexican food for dinner and call it good. But, I think it would be awesome to have a full on PARTY! Which is kind of the reason behind throwing Daniel a big birthday bash. I almost made tortillas but decided that was just way too much work. However, I still need to put Daniel’s Abuelita’s Homemade Tortillas on the blog! If you ask nice, maybe I can get them up before May 5^th? They are amazing, but do require some time.

Okay, lets talk Barbacoa Street Tacos with Mango Pico De Gallo, shall we? Barbacoa was one of those things that I had never had before meeting Daniel’s family. It’s SO GOOD! It’s shredded beef that has been cooked in deliciously flavorful STUFF. Like chipotle, green peppers, lime juice, onion, apple cider, cumin, tomato sauce, oregano, and crushed garlic. Can you even? When it all comes together, it just WORKS. Know what I mean?

It’s the perfect kind of meat to have with a sweet mango salsa. And really, it’s kind of a mango pico de gallo. So perfect together! Especially, when you add fresh jalepeños. I mean, seriously, taste is coming out of my ears.

Barbacoa Street Tacos with Mango Pico De Gallo

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The perfect recipe for Barbacoa Street Tacos with Mango Pico De Gallo. It’s a fantastic meal for a big party or a long weekend.

• Author: Karlee Flores
• Prep Time: 20 minutes
• Cook Time: 8 hours, 7 minutes
• Total Time: 8 hours 27 minutes
• Yield: 24 servings 1x

Ingredients

Scale 1x2x3x

24 large corn tortillas or 48 mini corn tortillas

1 3 or 4 pounds beef chuck steak

1 tablespoon olive oil

1 yellow onion

1 tablespoon chipotle seasoning

1 tablespoon ground cumin

2 tablespoons dried oregano

1 tablespoon salt

8 ounces green chili peppers

5 limes

1/4 cup apple cider vinegar

9 garlic cloves

2 cups chicken broth

|| Mango Pico De Gallo ||

7 roma tomatoes

1 mango

2 cloves of garlic

1/2 cup yellow onion, chopped

1/2 cup cilantro

1 jalapeño

1 lime

2 teaspoons salt

1 teaspoon sugar

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Instructions

|| Barbacoa || Cut the beef into 6 equal portions. In a cast iron skillet or dutch oven, heat the olive oil until it smokes and sear the cuts of meat. Place the meat and the rest of the barbacoa ingredients into a slow cooker and mix together. Cook on low for 8 hours or high for 6, until the beef shreds easily. Shred and leave in the juice for 10 minutes. Remove excess juice. Spread the beef on a cookie sheet and broil on high for 5-7 minutes or until it starts to crisp.

|| Mango Pico De Gallo || Remove the seeds from the tomatoes and cut into small pieces, and place in medium bowl. Peel the mango and chop into the same size pieces as the tomatoes. Chop the garlic, onion, and cilantro, and place in the same bowl. Remove the seeds from the jalapeño, mince, and add to the salsa. Roll the lime on the counter before cutting in half, and squeeze the juice over the salsa along with the salt and sugar. Toss together and add more salt to taste. 

Keywords: barbacoa, salsa, tacos, Tex-Mex